Kashkan-Essence of Fine Dining

Violations (23)

• 2

  Certified Food Protection Manager and Food Handler Certification

  2-102.12(A) Observed no CFM on site during the inspection.

• 3

  Management, food employee and conditional employee; knowledge, responsibilities and reporting

  228.32 Observed no employee health signage above the hand sink.

• 5

  Procedures for responding to vomiting & diarrheal events

  2-501.11 Observed no bodily fluid written procedures or spill kit during the inspection.

• 10

  Adequate handwashing facilities supplied & accessible

  5-205.11(B) Observed utensils stored in the hand sink.

• 15

  Food separated and protected

  3-302.11(A)(1)(a) Observed raw chicken stored above RTE yogurt in the WIC.

• 15

  Food separated and protected

  3-302.11(A)(4) Observed uncovered food in the dry storage area.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-501.114(C) Observed 0 ppm quat sanitizer at the 3 comp sink. Must maintain PPM of 200-400.

• 16

  Food-contact surfaces: cleaned & sanitized

  4-601.11(A) Observed mold in the ice machine. Observed food debris in the microwave. Observed dirty rice cooker.

• 23

  Proper Date Marking and Disposition

  3-501.17(A) Observed no date mark on TCS foods prepared the day before, or opened can good in the WIC.

• 24

  Time as a public health control: procedures & records

  3-501.19(A) Observed no written time stamp on food sitting at room temperature near the prep table.

• 36

  Thermometers provided and accurate

  4-204.112(B) Observed hot hold thermometer in cooler.

• 37

  Food properly labeled; original container

  3-302.12 Provide a label for all dry storage ingredients.

• 38

  Insects, rodents, and animals not Present

  6-501.112 Observed dead pest on the paper towel dispenser and a paper on the wall.

• 38

  Insects, rodents, and animals not Present

  6-202.15(A) Observed crack in door.

• 39

  Contamination prevented during food preparation, storage and display

  3-305.11(A) Observed food stored on the floor of the dry storage area.

• 41

  Wiping cloths; properly used and stored

  3-304.14(D) Observed soiled wiping cloth hanging on the hand sink.

• 43

  In-use utensils; properly stored

  3-304.12 Observed utensils hanging at waist level on the grill. Observed utensils handle embedded in the rice.

• 44

  Utensils, equipment and linens; properly stored, dried, handled

  4-903.11(A), (B) and (D) Observed utensils drying on the floor. Observed utensils boxes stored on the floor.

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-202.16 Observed new equipment tape on the RIF.

• 47

  Food and non-food-contact surfaces cleanable, properly designed, constructed, and used

  4-101.17 Observed wood on the WIC door handle.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  4-302.14 Observed no sanitizer test strips for the 3 comp sink.

• 49

  Non-food-contact surfaces clean

  4-601.11(C) Clean the walls and shelves in the WIC of food debris and rust.

• 55

  Physical facilities installed, maintained, and clean

  6-501.11 Observed missing ceiling tiles above the grill and in the dry storage room.